scholarly journals Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

2021 ◽  
pp. 23-35
Author(s):  
J. N. Okafor ◽  
J. N. Ishiwu ◽  
J. E. Obiegbuna
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Water Absorption Capacity ◽  
African Yam Bean ◽  
Composite Flours ◽  
Gelation Concentration ◽  
Flour Blends

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The  water absorption capacity ranged from 1.00 to 3.00,  the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation  was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85  for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean.

scholarly journals Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

2021 ◽  
pp. 63-77
Author(s):  
T. A. Dendegh ◽  
B. M. Yelmi ◽  
R. A. Dendegh
Keyword(s):  
Pearl Millet ◽  
Pennisetum Glaucum ◽  
Mineral Elements ◽  
Absorption Capacity ◽  
Composite Flour ◽  
African Yam Bean ◽  
Bean Flour ◽  
Composite Flours ◽  
Gelation Concentration ◽  
Flour Blends

Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flours were mixed and analyzed for functional, proximate composition, mineral elements and sensory properties. The blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of African Yam Bean with Pearl Millet led to increases in moisture (24.29 to 37.50%) protein (10.90 to 19.70%), fibre (1.30 to 2.00%), Ash (0.43 to 0.55%) and fat (3.80 to 5.20%) while the carbohydrate content of the blends decreased (from 62.07 to 39.85%) respectively. Functional properties such as bulk density decreased with increase in AYB from (1.80 to 0.72 g/ml, swelling index also increases from 0.75 to 0.56 g/ml, water absorption capacity decreases from 2.20 to 2.64 g/ml) and Least Gelation Concentration (6%). The sensory attributes of stiff porridges were not adversely affected by African Yam Bean flour. Therefore, it should be possible to incorporate up to 50% of legumes such as African Yam Bean with Pearl Millet in the preparation of stiff porridges.

scholarly journals Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study

2021 ◽  
pp. 45-62
Author(s):  
Joy N. Eke-Ejiofor ◽  
Adelaide E. Ojimadu ◽  
Gabriel O. Wordu ◽  
Chigozie E. Ofoedu
Keyword(s):  
Comparative Study ◽  
Bulk Density ◽  
Functional Properties ◽  
Pennisetum Glaucum ◽  
Absorption Capacity ◽  
Complementary Food ◽  
Food Sources ◽  
African Yam Bean ◽  
Composite Flours ◽  
Flour Blends

The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some functional properties of complementary food from some underutilized foods (millet, African yam bean, and jackfruit) was carried out. Briefly, millet, African yam bean, and jackfruit were subjected to series of processing treatments such as malting, pre-gelatinization, drying, and milling, followed by blending into various ratios to obtain different samples of composite flours as a complementary food. From these, the functional properties, that is, water absorption capacity (WAC), loose bulk density (LBD), packed bulk density (PBD), foam capacity (FC), swelling index (SI), dispersibility, wettability, and sinkability were determined. Results showed that malting and pre-gelatinization influenced the intrinsic functional properties of the flour blends. In addition, composite flours containing malted samples had significantly lower (p<0.05) dispersibility, SI, WAC, LBD, and PBD, but significantly higher (p<0.05) wettability and sinkability. The variations in flour substitution showed no impact on the flour functionality except for SI and dispersibility. All composite flours exhibited an appreciable level of functionality and suitability to be used as a complementary food for weaning purposes. Overall, this research has demonstrated the potentials of utilizing millet, African yam bean, and jackfruit as sustainable nutrient-dense food materials for the production of complementary food.

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

2021 ◽  
pp. 108201322110694
Author(s):  
Ashura Katunzi-Kilewela ◽  
Leonard MP Rweyemamu ◽  
Lilian D Kaale ◽  
Oscar Kibazohi ◽  
Roman M Fortunatus
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Gelation Concentration ◽  
Flour Blends

The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

scholarly journals The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends

2019 ◽  
Vol 11 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Folasade Maria Makinde ◽  
Ayobami Opeyemi Eyitayo
Keyword(s):  
Bulk Density ◽  
Wheat Flour ◽  
Cocos Nucifera ◽  
Proximate Analysis ◽  
Pasting Properties ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Iron And Zinc ◽  
Flour Blends

The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 50% of partially defatted coconut flour,respectively. The 100% wheat flour served as control. The samples were analysed for proximate, mineral, functional,and pasting properties using standard procedures. The proximate analysis indicated 5.52 % moisture, 23.6% protein, 11.14% fibre, 5.4% fat, 5.21% ash,and 49.1% carbohydrate for coconut flour. The ranges of the proximate composition forthe flour blends were:moisture (4.79-5.55%), protein (14.9 -19.1%), fibre (0.44 -5.12%), fat (2.9 -5.3%), ash (0.68-2.13%), carbohydrate (62.7-76.2%),and energy (315.26-335.28 kCal). The values for moisture, protein, fat, fibre,and ash increased with the increasing levels of coconut substitution,except for carbohydrate and energy contents. There were significant differences (p≤0.05) in calcium, magnesium, potassium, phosphorus, iron,and zinc concentrations of the samples. The range of values obtained for these parameters was1.32-2.59 mg/kg, 2.60-3.83 mg/kg, 12.10-16.89 mg/kg, 12.40-18.50 mg/kg,0.50-1.22 mg/kg and 0.30-1.23 mg/kg, respectively. The ranges of functional properties were:loosed bulk density (0.28-0.49 g/mL),packed bulk density (0.44-0.75 g/mL), pH (5.77-6.57), swelling capacity (3.89-6.56%), water absorption capacity (0.89-3.97 ml/g),oil absorption capacity (1.26-3.20 ml/g),and gelation (12.0-18.0%). The pasting characteristics showed significant differences betweenthe100% wheat flour and coconut substituted samples. The results revealed modifications in nutritional, functional,and pasting properties in blends containing fractions of partially defatted coconut flour,which suggeststheir application in diverse food products.

scholarly journals Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

2020 ◽  
pp. 40-49
Author(s):  
C. A. Orisa ◽  
S. U. Udofia
Keyword(s):  
Vigna Unguiculata ◽  
Triticum Durum ◽  
Moringa Oleifera ◽  
Pasting Properties ◽  
Composite Flour ◽  
Oil Absorption ◽  
Composite Flours ◽  
Leaf Powder ◽  
Gelation Concentration ◽  
Flour Blends

The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-25.35%, wettability 2.57-4.02min, oil absorption 1.61-1.79g/g and least gelation temperature 62.00-68.50oC. The functionality of the composite flours such as water and oil absorption capacities, least gelation concentration and bulk density were improved when cowpea was incoporated into the blends than for moringa oleifera leaf powder and acha flour. On the other hand, wettability and solubility of the flour blends were improved when acha was incorporated into the blend. Results of pasting properties showed that peak viscosity ranged from 73.04-385.79RVU, trough viscosity 57.96-341.42RVU, break down viscosity 15.08-44.38RVU, final viscosity 109.54-581.58RVU, set back viscosity 51.58-240.17RVU, pasting time 5.70-6.40min and pasting temperature 50.08oC-50.35oC. These properties were shown to be higher when cowpea was incorporated into the flour blends than for moringa oleifera leaf powder and acha flour. However, pasting properties of the composite flour blends were higher than 100% wheat flour. This result therefore showed that composite flour from wheat, acha, cowpea and Moringa oleifera leaf powder has improved functionality and high pasting properties than the individual wheat flour and will serve as a useful ingredient in food formulations such as in dough, soups and baked products.

scholarly journals The potential source for composite flours as food ingredient from local grown crops

Food Research ◽  
2020 ◽  
Vol 4 (S2) ◽  
pp. 24-30
Author(s):  
N. Zainol ◽  
S. Subramanian ◽  
A.S. Adnan ◽  
N.H. Zulkifli ◽  
A.A.M. Zain ◽  
...  
Keyword(s):  
Heavy Metal ◽  
Physicochemical Properties ◽  
Water Absorption ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Composite Flours ◽  
Tapioca Flour

The market of composite flour is growing as consumer nowadays choosing a healthy diet as personal preference. The suitability of the composite flour for use as intermediate or finish food ingredients highly depends on its physicochemical properties and its nutritional value. In this study, four types of local fruit crops (particularly their seeds) namely rambutan, cempedak, durian and nangka were dried and ground into powder form. The physicochemical properties such as bulk density, pH, water absorption capacity (WAC), oil absorption capacity (OAC), foam stability (FS), foam capacity (FC) as well as gelatinization properties of these composite flour were studied. Mineral content and heavy metal analytes were also determined. Results for bulk density from the least to the higher amount was 0.54±0.00 g/mL, 0.57±0.00 g/mL, 0.58±0.01 g/mL, 0.66±0.00 g/mL , 0.70±0.00 g/mL and 0.72±0.00 g/mL for rambutan flour, cempedak flour, tapioca flour, nangka flour, wheat flour and durian flour, respectively. Both cempedak flour and nangka flour showed the lowest pH value (5.72±0.01, 5.73±0.00), followed by rambutan flour and durian flour (6.67±0.00, 6.90±0.00) which similar to that tapioca flour and wheat flour (6.65±0.1, 6.08±0.0), respectively. Rambutan flour, cempedak flour and wheat flours showed the highest value in% of foam stability meanwhile these composite flours showed the lowest value in% of foam capacity. Results for water absorption capacity (WAC) and oil absorption capacity (OAC) in a range of 6% to 42% and 8% to 12% respectively, however, durian flour obtained the highest value for WAC while the value for OAC was the lowest. All of the composite flour possesses gelling properties at 13% concentration except for cempedak flour which completely gels at 20% of concentration. Rambutan flour showed the highest mineral analyte particularly in Zinc (107.19±0.17) and Copper (14.22±0.27) followed by nangka flour [Zinc (64.20±0.32) and Copper (10.40±0.12)] and durian flour [Zinc (52.38±0.42) and Copper (7.97±0.05)]. Level of heavy metal toxicity was under risk for all types of composite flour.

scholarly journals QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN

2018 ◽  
Vol 6 (11) ◽  
pp. 172-183
Author(s):  
Abioye V.F ◽  
Olatunde S.J ◽  
Elias G
Keyword(s):  
Functional Properties ◽  
Finger Millet ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
African Yam Bean ◽  
Composite Flours ◽  
Calcium Phosphorus ◽  
Flour Blends ◽  
Locally Grown

Cookies are ready to eat convenient food for all ages and the consumption is on the increase in Nigeria due to urbanization which has led to increase in wheat importation. In order to reduce the effects of wheat importation on the economy, this study looked into the use of locally grown crops for production of cookies. Cookie samples were produced from blends of wheat flour, germinated finger millet and African yam bean. Different proportions of flour blends were obtained using design experts. The flour mixes were evaluated for the proximate, minerals composition, antinutrients and the functional properties while the sensory properties of the cookies were determined. The proximate composition of the composite flour varied from 12.20-12.54; 8.89-10.62; 1.31-1.65; 1.13-1.39; 1.82-1.48 and 74.33-72.66% for moisture, protein, fat, crude fibre, ash and carbohydrate content of the flour, respectively. The mineral content of the flour ranged from 9.064-9.10, 0.29- 0.32, 0.42-0.45, 0.24-0.28% for calcium, phosphorus, potassium and sodium, respectively. The anti-nutritional properties of the flour ranged from 0.0074 to 0.0098%, 0.1700 to 0.1990%, 0.0905 to 0.1080% and 1.2500 to 1.4900%, for tannin, phytate, oxalate and trysin inhibitor, respectively. The functional properties of the composite flour ranged from 0.66-0.67 g/ml; 25.87- 27.48 g/ml; 6.11-8.12 g/ml; 0.75- 0.83 g/ml; 106.65 to 124; 91.70-99.75 g/100g; for bulk density, water absorption capacity, oil water capacity, foaming capacity and foaming solubility, respectively. The sensory attributes studied were colour, taste, texture and crispness. This study has shown that there was a notable improvement on the nutritional and functional properties of the flour while there was reduction in the ant nutrients.

scholarly journals Physicochemical properties of pregelatinized and microwave radiated white and red cocoyam (Colocasia esculenta) starches

2019 ◽  
Vol 11 (2) ◽  
pp. 251-258 ◽  
Author(s):  
Stephen Olanrewaju Arinola
Keyword(s):  
Physicochemical Properties ◽  
Bulk Density ◽  
Microwave Radiation ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Standard Methods ◽  
Physical Methods ◽  
Modified Starches ◽  
Gelation Concentration

The need to explore potentials of pregelatinization and microwave radiation as non laborious and inexpensive processes of starch modification and to promote utilization of cocoyam starch were the reasons behind this study. Starches extracted from white and red varieties of cocoyam were modified using two physical methods: pregelatinization and microwave radiation. Functional and pasting properties of native and modified starches were evaluated using standard methods. Swelling power of the starches (1.70 – 4.10) reduced significantly (p&lt;0.05) with pregelatinization but increased significantly (p&lt;0.05) with microwave radiation. Water absorption capacity (1.00 – 3.20 ml/g), packed bulk density (0.56 – 0.83 g/ml) and loose bulk density (0.46 – 0.64 g/ml) of the starches increased significantly (p&lt;0.05) while least gelation concentration (4.00 - 8.00%) reduced significantly (p&lt;0.05) as a result of modifications. Peak, trough, breakdown, final and setback viscosity of white and red cocoyam native starches were 3687 cP and 4144 cP; 2213 cP and 2519 cP; 1474 cP and 1625 cP; 3595 cP and 4142 cP; 1382 cP and 1623cP respectively. Pregelatinization significantly increased (p&lt;0.05) these pasting viscosity values in white cocoyam starch but reduced them significantly (p&lt;0.05) in red cocoyam starch. Microwave radiation caused a significant increase (p&lt;0.05) in the pasting viscosity values of both white and red cocoyam starches except breakdown viscosity which reduced

scholarly journals Evaluation of Various Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits

2021 ◽  
Vol 13 (1) ◽  
pp. 57-68
Author(s):  
Muluken K. Kassa ◽  
Shimelis A. Emire
Keyword(s):  
Proximate Composition ◽  
Free Food ◽  
Quality Attributes ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Gluten Free ◽  
Mineral Concentration ◽  
Composite Flours ◽  
Flour Blends

This research was conducted to investigate the pasting, rheological and functional properties, and gluten-free biscuit making potential of a composite flour prepared from grains of amaranthus, sorghum and finger millet. The formulation for the composite flour was obtained from D-optimal mixture design ratio using Design-Expert. The rheological and pasting properties of the composite flours were determined, while the proximate composition, physical dimensions, mineral concentration and sensory quality attributes of the biscuits were assessed. The results showed that there were significant (p&lt;0.05) differences in the pasting profile of the control and amaranthus based composites flour except for pasting temperature. Water absorption capacity and water soliblity index increased as the blending ratio of amaranthus flour increased, while oil absorption capacity decreased. The proximate composition evaluation 13.75, 2.04, 1.77 and 31.75% were found to be the highest values of the biscuit samples in terms of protein, crude fiber, ash and crude fat, respectively. Mineral analaysis was carried out and there was a significant (p&lt;0.05) difference in Fe, Ca, Zn and P content among the biscuit samples made from the composite flour blends. Similarly, the sensory evaluation indicated that there was a significant (p&lt;0.05) differences in apperance, colour, texture, flavour and overall acceptability among the composite biscuit samples. However, the difference was insignificant (p&lt;0.05) in crispiness of biscuit samples. In a nut shell this research revealed that a nutritionally dense gluten-free biscuits can be formulated without affecting the quality attributes of the biscuit. Thus, the composite flours can be used for the preparation of gluten free food products in africa, where the crops have not been effectively utilized in food processing industries.

scholarly journals Physicochemical Properties of Native and Heat Moisture Treated Starches of White and Red Cocoyam (Colocasia esculenta) Varieties

2021 ◽  
Vol 9 (6) ◽  
pp. 1195-1200
Author(s):  
Olukayode Adediran Okunade ◽  
Olanrewaju Arinola
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Moisture Level ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods. The swelling power at 60oC, water absorption capacity, oil absorption capacity, least gelation concentration, packed bulk density and loose bulk density of heat moisture treated white and red cocoyam starches ranged between 1.90 - 2.18 and 1.89 – 2.21; 1.00 – 1.80 ml/g and 0.80 – 1.60 ml/g; 1.40 – 1.80 ml/g and 1.20 – 1.40 ml/g; 8.00 – 10.00% and 8.00 – 10.00%; 0.51 – 0.62 g/ml and 0.54 – 0.64 g/ml; 0.41 – 0.51 g/ml and 0.43 – 0.53 g/ml respectively. For both white and red cocoyam starches, heat moisture treated starches at 16% moisture content level had the highest swelling power in the temperature range 60oC to 90oC; also starches treated at 32% moisture level had the highest water absorption capacity, oil absorption capacity, packed bulk density and loose bulk density. Red cocoyam native starch had higher peak, trough, breakdown, final and setback viscosity than white cocoyam starch. Heat moisture treatment generally increased the pasting properties of white cocoyam starch. The modification of red cocoyam starch at moisture levels of 16% and 24% reduced the pasting properties, however at higher moisture level, the pasting properties increased. These results suggest that moisture level of cocoyam starches influence their physicochemical properties during heat moisture modification; this will increase the array of food products in which the starches can be used.

Sign in / Sign up

Export Citation Format

Share Document